Peruvian Steak Stir-fry

Prep Time
Cook Time
Ready In

Recipe: #29148

March 03, 2018

"Recipe source: Milk Street Magazine (March/April 2018)"

Original is 4 servings


  • Serving Size: 1 (267.4 g)
  • Calories 254.9
  • Total Fat - 6.4 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 100.4 mg
  • Sodium - 1635.2 mg
  • Total Carbohydrate - 6.5 g
  • Dietary Fiber - 1.3 g
  • Sugars - 2.2 g
  • Protein - 40.3 g
  • Calcium - 62 mg
  • Iron - 3.5 mg
  • Vitamin C - 14.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In a bowl combine the steak, cumin and 1 teaspoon each of salt and pepper, and 2 tablespoons of the soy sauce. Marinate for 10 minutes. Pat the meat dry and set aside.

Step 2

In a skillet over high heat heat 1 tablespoon of the oil until smoking. Add half of the meat in a single layer and cook, turning once until browned on both sides (2-3 minutes). Transfer to a plate and repeat with 1 tablespoon of oil and remaining meat.

Step 3

Heat the remaining 1 tablespoons of oil over medium high heat until shimmering. Add the onion and cook until it starts to soften (2 minutes). Stir in vinegar and remaining soy sauce, scraping up any browned bits. Cook until sauce thickens (1 minute). Stir in the garlic and galleon and cook until fragrant (under 1 minute). Add the tomatoes and meat and cook until warm (under 1 minute). Season with salt and pepper.


No special items needed.

2 Reviews


Fantastic lunch! I grated the jalapeno instead of cutting into rounds, but other than that followed the directions. The spice was perfect for us and the tomatoes had a brilliant pop of flavor.


review by:
(25 Mar 2023)


Wow!...this is spicy hot with the jalapenos...I cut the recipe in half...we loved it...I've made a similar dish from Peru and it had fries added to the meat...I served them on the side...made for "Only the Lonely" tag game...


review by:
(3 Nov 2021)

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